Curry powder is a spice mixture of widely varying composition developed by the British during the days of the Raj as a means of approximating the taste of Indian cuisine at home. Curry powders and curry pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more.
|Common Uses||Use on vegetables, in marinades and as a spicy flavoring.|
|History||Curry is a dish originating in the cuisine of the Indian Subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chilies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.|
|Ingredients||Coconut milk powder, spices, salt, maltodextrin, brown sugar, ground chiles, shallots, contains 2% or less of spinach powder, sodium caseinate, garlic powder, onion, brown rice flour & citric acid|